Can be prepared in 45 minutes or less.

　　

Ingredients

Serves 2 generously as a main course

　　1 large leek, white and pale green part only

　　1/2 pound red snapper fillets, cut crosswise into 1 1/2-inch-wide strips

　　1/2 teaspoon salt

　　1 tablespoon olive oil

　　1 large clove, minced

　　1/2 teaspoon ground coriander

　　1/8 teaspoon cayenne

　　1 large boiling potato (about 1/2 pound)

　　a 16-ounce can whole tomatoes including juice

　　1 1/4 cups water

　　2 tablespoons fresh orange juice

　　1/2 extra-large vegetarian vegetable bouillon cube

　　1 tablespoon minced fresh parsley leaves

　　1/4 teaspoon freshly grated orange zest

　　

Step 1

Cut leek crosswise into 1/2-inch slices and in a bowl soak in water to cover, agitating occasionally to dislodge any sand, 5 minutes. Lift leek out of water and drain in a colander.

　　

Step 2

In a bowl toss snapper gently with salt and chill, covered.

　　

Step 3

In a saucepan cook leek with salt to taste in oil over moderately high heat, stirring occasionally, until softened, about 5 minutes. Add garlic, coriander, and cayenne and cook, stirring, 1 minute.

　　

Step 4

Peel potato and cut into 3/4-inch cubes. To leek add potato, tomatoes with juice, the 1 1/4 cups water, orange juice, and bouillon cube, stirring and crushing tomatoes against side of pan, and simmer until potatoes are almost tender, about 10 minutes. Stir in snapper, parsley, zest, and salt to taste and cook until snapper is opaque, about 5 minutes.